September 22
| BREAKFAST | LUNCHEON | ||||
| Baked apples with cream | Cantaloupe | ||||
| Plain scrambled eggs | Pompano en papillote | ||||
| Dry toast | Broiled sweetbreads on toast | ||||
| Coffee | Succotash | ||||
| Soufflée potatoes | |||||
| French pastry | |||||
| Demi tasse | |||||
| DINNER | |||||
| California oyster cocktail | |||||
| Consommé Trianon | |||||
| Ripe olives | |||||
| Fried eels, sauce rémoulade | |||||
| Breast of chicken with figs | |||||
| Artichokes, sauce Italienne | |||||
| Broiled fresh mushrooms | |||||
| Potatoes à la Reine | |||||
| Romaine salad, Roquefort dressing | |||||
| Biscuit glacé, St. Francis | |||||
| Alsatian wafers | |||||
| Coffee | |||||
Consommé Trianon. Cut some green, red, and natural royal in triangle shapes, and serve in hot consommé.
Consommé with green royal. Mix four eggs with one pint of warm consommé, add green coloring, strain, put in buttered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consommé.
Consommé with red royal. Obtain some red coloring from a fancy grocer. Mix the yolks of four eggs with one pint of warm consommé, add some coloring, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consommé.
Fried eels, sauce rémoulade. Cut the eels in pieces two inches long, and boil in water with a little salt and vinegar, one sliced onion, one carrot, and a bouquet garni. Allow to become cool in its own gravy. Then take out of the gravy, roll in flour, then in beaten eggs, then in bread crumbs, and fry in very hot swimming fat until golden yellow. Season with salt, and serve on a platter, on a napkin. Garnish with fried parsley and quartered lemons. Serve sauce rémoulade separate.
Breast of chicken with figs. Cut the breasts from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted butter. When the breasts are done, pour three spoonfuls of cream on a platter and lay the breasts on top. Heat some preserved figs, and garnish with two for each person. Or dry figs may be warmed in consommé, and used instead, if desired.